Pollo Asado Bravado

Smoke poblano pepper at 400 degrees for 15 minutes (or air fry at 400 degrees for 15 minutes). Once cooked and soft, cut open and remove seeds. Place into food processor.

Mix poblano pepper with cumin, white vinegar, salt or pepper, minced garlic, Mexican oregano, cilantro, chipotle pepper seasoning, garlic salt, and lime juice until well combined.

Place chicken breast in a plastic zip-lock bag with marinade. For best flavor, marinate in refrigerator for 24 hours. Alternatively, rub marinade on and cook immediately if short on time.

Cook chicken in smoker at 400 degrees for 30 minutes, flipping at halfway point. Check internal temperature reaches 165 degrees or higher. Alternatively cook in frying pan or oven.

Once cooked, add fresh cilantro and additional lime juice.

Chop chicken and serve on tacos, burritos, nachos, or burrito bowls.